Dry ingredients include flour, sugar, cocoa powder, and salt. Some recipes require mixing dry ingredients before adding them to another mixture. Ingredients that are dry and don’t contain any water, usually in solid form. The process of pouring a thin stream of liquid such as glaze or butter over food. Usually refers to bread or pastry dough and it is stiff enough to be kneaded and rolled. To incorporate a solid ingredient/food to a liquid to form a solution or mixture.Ī thick mixture made by combining flour/meal with a liquid. (verb) to immerse something into a dry or liquid mixture. Thinning a liquid by adding in water or another solvent. To remove the ice or frost from something frozen by increasing its temperature. This process creates a flaky texture in pies, pastries, and cookies. Mixing butter or shortening into the flour using a knife or a pastry blender (cutter) until they are well mixed. Happens when a liquid separates and forms curds and lumps. Typically used to describe things like eggs, batter, and milk. Usually described as tight, loose, moist, dense, etc. Used to describe the small particles of cakes or bread. Technique of pinching the sides and tops of pie or tart crusts. This technique is commonly used for butter and sugar. Softening butter or other solid fats such as lard and mixing them with other ingredients. The texture and thickness of a substance.Īllowing something to reduce in temperature. For example, after baking, bread loaves are usually coated with a layer of butter. To cover something with a wet or dry substance. Using a knife or sharp object to repeatedly cut something into small pieces. Cooking can also caramelise the natural sugars found in various fruits and vegetables such as onions. When sugar is heated to high temperatures, it undergoes chemical changes and breaks down. Process of cooking sugar until it turns brown. Typically made by creaming butter with powdered sugar and adding any extra colourings and flavourings. This will release the flavour in the cocoa particles, increasing the intensity of the chocolate flavour.įor liquids: to heat the liquid until it reaches its boiling point.įor a subject : to place the thing into boiling liquid.Ī type of icing used to fill, top, coat, and decorate cakes or cupcakes. Typically done by sprinkling the gelatin onto the surface of a liquid and letting it sit for about 5 minutes.įor cocoa powder: Mixing cocoa powder with hot water and stirring to remove any lumps before letting it sit for a minute or two. Mixing two substances together so that they become incorporated together.įor gelatin: softening gelatin using a liquid before use. Mixing a mixture rapidly and intensely to combine ingredients and incorporate air into the mixture. Similar to dough but it has a much thinner consistency and cannot be kneaded. One would be to prick the bottom of the crust before filling it with pie weights, rice, pulses, or beans prior to baking.Īmount of bread, cookies, etc made from one bake.Ī mixture of dry and liquid ingredients such as eggs, flour, and milk or water. It can be done with a variety of methods. To incorporate air into something, usually a batter.Īlso known as a hot water bath, it is usually used to melt chocolate and butter gently and gradually over a pot of simmering water.īaking the crust of a pie/tart without the filling. Don’t forget to bookmark this page for future reference, and share it with your friends! To help you along, we’ve compiled a comprehensive A-Z list of common baking terminology that’ll make baking a breeze. Reading recipes can be especially difficult when they’re peppered with jargon. Know the difference between creaming, folding, and beating? How about dough and batter?
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